Collagen is the most abundant extracellular matrix protein in food-producing animals.
Gelatin is partially degraded collagen. Collagen peptides refer to the peptides with specific …

Hydrogels are important materials that are of high scientific interest and with numerous
applications. Natural polymer‐based hydrogels are preferred to synthetic ones due to their …

The motivation in the preference of confectionery products consists of the perception formed
during the purchase and consumption. This perception is a direct determining factor in the …

The texture profile analysis and functional properties of gelatin from fresh water fish (carps)
and porcine skin were measured. Texture profile analysis revealed that the porcine gelatin …

This paper aimed to establish a milk protein based 3D printing food simulant and
investigated the effect of whey protein isolate (WPI) concentration on the printing …

Background The number of health conscious consumers is increasing among different socio-
economic groups all over the world. The food industry and technology should be able to …

Food rheology focuses on the flow properties of individual food components, which might
already exhibit a complex rheological response function, the flow of a composite food matrix …

Gummies are gelatin-based confectionery gel products where the sweeteners play vital
roles in the product texture. This study focused on the impacts of sweeteners, which make …

Since their introduction, chewable dosage forms have gained traction due to their ability to
facilitate swallowing, especially in paediatric, geriatric and dysphagia patients. Their benefits …

Gelatin is a commonly used gelling agent in many confectionery gel (CG) products such as
gummy candies. The rheological behaviors of gelatin in gummy products are still poorly …